Friday, November 4, 2011

Mediterranean Baked Eggs

These Mediterranean Baked Eggs are in a blue box off to the side of another recipe. While the recipe takes up a whole page, it's set off to the side, not a featured recipe. The book is Ancient Grains for Modern Meals, and these baked eggs have no grains in them. However, they've stuck in my mind since I got the book. This is funny for a few reasons - one is the sheer number of recipes I see. For any to stick in my mind means they must be something special. The second reason? I'm not big on eggs. Specifically egg yolks. But... these were delicious. Granted, I did not eat my yolk (which cooked too much to be good, anyway), but I still enjoyed the eggs. The tomato sauce was extremely flavorful, despite my forgetting to "season" it with red wine vinegar and brown sugar. You can make the sauce ahead, so this makes a perfect brunch recipe - keep an eye on it in the oven, then take it out and let it finish cooking while you're finishing up everything else. The toast is essential, but you can multitask in the oven and just lay the slices across the racks to toast. What a great little weekend brunch this was for the two of us, and I expect to be adding it to my spread the next time I host a brunch for friends.